Ingredients
Rosemary Crust (recipe follows)
1 teaspoon olive oil
2 tablespoons (½ ounce) thinly sliced shallots
1-½ cups (4 ounces) Gruyère cheese, shredded
1 (15-ounce) can Pacific Northwest Canned Pears, halves, in light syrup, drained, sliced
½ cup (4 ounces) milk
5 eggs
2 teaspoons sugar
½ teaspoon salt
Rosemary Crust*
1-½ cups (7-½ ounces) all-purpose flour
1-½ teaspoons sugar
1 teaspoon salt
1 teaspoon dried rosemary
½ cup vegetable oil
¼ cup (2 ounces) milk
*Optional: Use your favorite crust recipe or pre-made dough and add the dried rosemary. Then blind bake the crust to prevent a soggy bottom.
Method
Rosemary Crust: Combine flour, sugar, salt, and rosemary in a medium mixing bowl. In a separate bowl, whisk together the oil and milk until thoroughly combined.
Add the liquid mixture to the flour mixture. Stir with a fork to create a dough you can shape with your hands into a ball.
Place the dough ball between two pieces of wax paper. Use a rolling pin to roll out. Carefully peel off the top layer of the wax paper. Invert the pie crust into a 10-inch shallow pie plate and carefully peel the remaining piece of wax paper off the dough. Gently press dough into the pie plate and crimp the edges. Refrigerate until ready to fill.
Prepare the filling: Preheat the oven to 350 degrees F. In a small skillet, add 1 teaspoon of olive oil and the sliced shallots. Sauté over medium heat until softened and lightly golden. Remove from skillet and let cool.
Sprinkle half of the shredded cheese onto the crust. Top with sautéed shallots. Arrange half of the sliced pears over the shallots.
In a medium bowl, whisk together the milk, eggs, sugar, and salt until thoroughly combined. Pour mixture into the crust. Top with remaining cheese and arrange remaining pear slices on top of the quiche.
Place a sheet of aluminum foil under the pie plate and bake for one hour, until the crust is golden, and the filling is set. Slice into 8 wedges. Serve warm or at room temperature.
Servings
8 servings (one 10-inch quiche)Ingredients
Rosemary Crust (recipe follows)
2 teaspoons olive oil
¼ cup (1 ounce) thinly sliced shallots
3 cups (8 ounces) Gruyère cheese, shredded
2 (15-ounce) cans Pacific Northwest Canned Pears, halves, in light syrup, drained, sliced
1 cup (8 ounces) milk
10 eggs
1 tablespoon + 1 teaspoon sugar
1 teaspoon salt
Rosemary Crust*
3 cups (15 ounces) all-purpose flour
1 tablespoon sugar
2 teaspoons salt
2 teaspoons dried rosemary
1 cup vegetable oil
½ cup (4 ounces) milk
*Optional: Use your favorite crust recipe or pre-made dough and add dried rosemary. Then blind bake the crust to prevent a soggy bottom.
Method
Rosemary Crust: Combine flour, sugar, salt, and rosemary in a medium mixing bowl. In a separate bowl, whisk together the oil and milk until thoroughly combined.
Add the liquid mixture to the flour mixture. Stir with a fork to create a dough you can shape with your hands into a ball. Divide dough into two balls.
Place each dough ball between two pieces of wax paper. Use a rolling pin to roll out. Carefully peel off the top layer of the wax paper. Invert each pie crust into two 10-inch shallow pie plates and carefully peel the remaining pieces of wax paper off the dough. Gently press dough into each pie plate and crimp the edges. Refrigerate until ready to fill.
Prepare the filling: Preheat the oven to 350 degrees F. In a small skillet, add 2 teaspoons of olive oil and the sliced shallots. Sauté over medium heat until softened and lightly golden. Remove from skillet and let cool.
Sprinkle half of the shredded cheese onto each crust. Top each with half of the sautéed shallots. Arrange half of the sliced pears over the shallots in each pie plate.
In a medium bowl, whisk together the milk, eggs, sugar, and salt until thoroughly combined. Pour half of the mixture into each crust. Top with remaining cheese and arrange remaining pear slices on top of each quiche.
Place a sheet of aluminum foil under the pie plates and bake for one hour, until the crusts are golden, and the filling is set. Slice each quiche into 8 wedges. Serve warm or at room temperature.
